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 Citadelle Réserve 2013—First Gin to Use Unique Process

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By Michael Hepworth

I was pleased to have the opportunity to try out the new release of this Citadelle Gin especially since it is the first solera aged gin in the world. The French company Cognac Ferrand based in Ars, has been producing limited edition aged gins since 2008, and this is the only gin in the world distilled in pot stills over an open flame This edition of the gin is aged in a combination of casks that had been previously been used for Cognac and des Charente, as well as new American oak. Traditionally, Solera is predominately used to age sherry, Madeira, Spanish brandy and select rums.

Tasting it with Fever Tree tonic is a real delight with a vibrant and mellow taste. I feel confident that bartenders are going to love this gin, and at a price of $34.99, so will consumers. Made in small batches and infused with 19 botanicals, brand owner Alexandre Gabriel loves experimenting with wooden casks to bring out the true flavor of the gin. This combination of blending and aging is called solera, and the complicated process involves putting Citadelle in three different casks for up to five months.

The ex-cognac casks are rinsed in gin at first to make sure that the cognac does not overpower the gin, and the ex-Pineau des Charentes impart a full bodied feel along with some spiciness to the overall picture. After the gin has aged sufficiently inn the casks, it is poured into the solera vat and then bottled. At all times the mother solera vat remains half empty in order to maintain the consistency in the taste.

The 2012 version of the Citadelle Reserve Gin actually added three fresh botanicals to the mix in the form of yuzu, genepi and bleuet (cornflower) and the spirit was aged for six months in oak casks.

For those into history, Citadelle dates back to 1775 when Louis XVI authorized two enterprising distillers to open up in Dunkirk. Stills eventually became bigger to increase production as demand grew especially in England, but to some degree, precision and taste became compromised.

www.citadellegin.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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